Sprouting Salad Seed Mix | Broccoli, Mustard & Clover

Grow your own greens with this sprouting salad seed mix of broccoli, mustard, clover, and cabbage. The blend combines mild brassica and clover flavors with mustard's sharper character for a varied home-growing project.

What is included?

• Broccoli
• Mustard
• Clover
• Cabbage

Ingredient proportions and individual varieties are not specified. This is not a pea or mung bean blend. Flavor and texture vary with growing conditions and harvest stage.

Pack options

Choose 1 oz, 4 oz, 8 oz, or 1 lb. One cart quantity purchases one selected pack. Packs are sold by weight, not a guaranteed seed count. You are ordering seeds to grow, not ready-to-eat sprouts, live plants, or a growing kit. There is no separate color option.

Before you begin

Follow the packet's directions for this particular blend and your sprouting equipment. Use seeds specifically intended for edible sprout production, with suitability and handling instructions confirmed on the packaging. Never substitute chemically treated garden seed. Equipment, water, and growing surfaces must be clean.

Sprouting care

• Wash hands and clean the sprouter, utensils, and work area before handling seed.
• Use potable water for soaking and rinsing.
• Follow blend-specific soaking instructions rather than assuming every ingredient needs an overnight soak.
• Rinse and drain as directed by the packet and equipment instructions; avoid stagnant water and overcrowding.
• Maintain suitable temperature and ventilation, away from hot direct sunlight.
• Clean equipment between batches and protect growing sprouts from contamination.

Growth rates differ among ingredients. Harvest timing depends on temperature, seed condition, and growing method; this listing does not promise a fixed germination rate, yield, or harvest date.

Important food-safety information

Warm, moist sprouting conditions can also support harmful bacteria. Rinsing does not eliminate this risk. Children, older adults, pregnant people, and people with weakened immune systems should avoid raw or lightly cooked sprouts. Thorough cooking reduces the risk associated with sprouts.

Discard growth that is slimy, smells unpleasant, or shows suspected mold. Normal appearance or smell does not establish that sprouts are free of harmful bacteria. Do not treat a short rinse or a brief toss in a warm pan as a substitute for thorough cooking.

Harvesting and storage

Handle harvested sprouts with clean hands and utensils and refrigerate promptly. Keep separate from raw meat and other contamination sources. Follow packet guidance for storage and use while fresh; discard deteriorating sprouts rather than relying on a fixed storage period.

Store unused dry seed tightly sealed in a cool, dry location according to the packet directions. Keep away from moisture and pests. This listing does not specify a long-term food-storage shelf life.

Kitchen use

Use harvested sprouts in thoroughly cooked vegetable dishes, soups, or stir-fries, allowing enough cooking time rather than adding them only as a raw finishing garnish. Mustard contributes a sharper note to the blend, so adjust quantities to taste.